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Iberian “ French rack “
‘French-style rack of Iberian pork.’
This cut is taken from the loin but only where there are ribs. This is the square section of the meat which brings together all the ribs (second and first).
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Iberian Pork (porc Iberique)
Iberian Pork (porc Iberique)
Since pre-historic times, Iberian pork has lived in conditions of complete liberty, mainly in the mountain regions of the western Spain, all along the Portuguese border and also in Andalusia.
It is reared almost exclusively by nature and...
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Beef of Galice
‘Galice is the Spanish Brittany’.
Galice cattle lives in open air and has a very generous diet of lush green grass.
In the past, Galice cattle was mainly used for agricultural work but nowadays, Galice beef is much appreciated by meat-lovers for its delicate...
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Wagyu beef
‘ Not to be missed in top French gastronomy ‘
It’s origin:
Wagyu beef is a Japanese beef originating from Korea, the Wagyu cattle is a very old race, dating back to the second century. In the beginning, Wagyu was bred for its strength, to be used in...
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Iberian Filet mignon
Iberian Filet mignon is a cut of choice. It is located in the area of the lower back. It is extremely lean and tasty. It is a very tender and flavoursome cut, much appreciated by the gourmets.
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Iberian Pluma
Iberian pluma : one of the best cuts !
The Iberian pluma is taken from the front part of the loin. The pluma is triangular-shaped and is characterised by its extremely lean and tender meat. The meat and the fat are partnered together which provides it with a delicious nutty taste....
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